February 20, 2012

Asparagus with Mushrooms and Hazelnuts

Ingredients

• 2 TB Red Wine Vinegar
• 1/4 tsp Sea Salt
• Fresh Ground Black Pepper
• 1 pound fresh asparagus
• 2 TB coconut oil/lard/tallow
• 1 LB (about 6 cups) mushrooms
• 1/2 Cup Green Onions, sliced
• 2 TB Hazelnuts, toasted and finely chopped

Instructions

1. Add the vinegar, olive oil, salt, and pepper in a small bowl.
2. Add the asparagus in boiling water for just a few minutes until they are crisp.
3. Drain and pour ice water over them immediately.
4. Heat the oil in a pan on medium high heat.
5. Add mushrooms and saute until they are soft.
6. Add green onions, saute 1 minute.
7. Add the asparagus, and cook another 3 mins.
8. Remove from the heat then slowly add in the vinegar mixture.
9. Toss the toasted hazelnuts over the top.

February 13, 2012

Apple Glazed Turkey Breast

 

 

 

Ingredients

• 4 turkey breast cutlets, 4-6 oz each
• 1/2 cup apple juice (or the juice of 1 medium/large apple)
• 1/2 cup chicken stock
• 2 cloves of garlic, minced
• 4 Tbs fresh tarragon, minced
• 1 tsp fresh ginger, grated
• 1/4 tsp sea salt (optional)
• 1/4 tsp freshly ground black pepper
• 1 Tbs coconut oil

Instructions

1. Combine the apple juice, chicken stock, garlic, tarragon and ginger together in a small bowl. Set aside.
2. Season both sides of turkey cutlets with sea salt and freshly ground black pepper (optional).
3. Heat a large skillet over medium-high heat.  When pan is hot, add coconut oil.
4. Sear each cutlet 1-2 minutes on each side, until browned. Place on plate and set aside.
5. Reduce heat to medium and add apple juice mixture to pan.
6. As the sauce comes to a boil add the turkey cutlets back to the pan. Simmer until sauce reduces and turkey is fully cooked.

 

February 6, 2012

Paleo Beef Meatloaf

Ingredients

• 1/4 teaspoon dried sage
• 1 teaspoon sea salt (optional)
• 1 teaspoon dry mustard
• 1/2 teaspoon fresh ground pepper
• 1 tsp granulated garlic
• 1 tsp chipotle chili powder
• 4 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1 cup red cabbage chopped
• 2 Tbs coconut milk
• 1/2 tsp hot pepper sauce
• 1/3 cup almond meal
• 1 egg, beaten
• 1-1/2 pounds lean ground beef
• 1/2 cup unsweetened barbecue sauce (optional)

 

January 30, 2012

Endive Salmon Poppers

Ingredients

• 1-2 heads endive
• 4 oz smoked salmon
• 1/2 red onion, minced
• 1/2 avocado, sliced
• sea salt (optional)
• freshly ground black pepper
• olive oil

 

January 25, 2012

Chocolate Cranberry Pie

 

Crust ingredients

• 2 cups almond flour;
• ½ tsp salt;
• 2 tbsp coconut oil;
• 1 egg;

Filling and topping ingredients

• ½ cup coconut milk (or cream if you allow it in your diet);
• 8 oz chocolate (70% cocoa);
• 18 oz frozen cranberries;

 

Preparation

1. Preheat your oven to 375 F.
2. Like most pies, you’ll start by preparing the crust first. This one is nice and easy, all you have to do is throw all the ingredients into a large bowl and mix them well in either a blender, or by using a hand-mixer. A crumbly dough will form.
3. Transfer the dough into a lightly greased 9” pie baking dish. Using your fingers, press the dough firmly into the dish and make an inner shell with it so that the dish is evenly covered. I made a simple trim on my crust, just a little detail, but this is not necessary.
4. Place the crust in the oven and cook for about 15 minutes, just until it begins to turn golden brown around the edges and is flaky to the touch.
5. While your crust is baking, begin working on preparing the filling. In a small sauce pan over a medium-high heat, bring the coconut milk to a simmer. Once it has started to simmer, immediately remove it from the heat and begin stirring in the chocolate. Continue stirring until the chocolate is completely melted.
6. Once the crust has finished baking, remove it from the oven and allow it to cool completely.
7. Pour the chocolatey filling into the pie shell and then place the whole pie dish into the fridge for anywhere from 2 hours to 1 day. Essentially, you want the filling to become more solid to the touch.
8. With the oven at 375 F again, take out the frozen cranberries, spread them out on a baking sheet and bake them for about 8 to 10 minutes, tossing them around once or twice to avoid them from sticking. Once they have blistered and are soft, remove them from the oven and transfer them to the fridge. They will need at least an hour in the refrigerator, this will keep them from getting mushy. After the pie and the cranberries have been in the fridge long enough, spoon the berries on top of the pie and its ready to be served.

 

January 16, 2012

Osso Buco

Ingredients

• 1-1/2 lb veal shanks or roast
• 3 Tbs olive oil
• juice of 1 lemon
• 1/2 tsp freshly ground black pepper
• 1 yellow onion, diced
• 1 celery stalk, diced
• 1 medium carrot, diced
• 1 (14.5oz) can diced tomatoes
• 1/4 cup hot water

 

January 9, 2012

Pecan Pie Butter & Ants on a Leaf

 

Ingredients

• ½ c raw almonds
• 1 ½ C raw pecans
• 2 pitted dates (we used medjool)
• 2 t salt
• ½ orange, zested
• ¼ c almond oil (might take a little more)
• a few tart apples, my favorite is Pink Lady
• dried cranberries or dark chocolate chips

Method

Place the almond and pecans on a baking sheet. Roast on 300ºF for 10-15 minutes, until pecans have darkened and the almonds begin to crack a little. Let the nuts cool. Add the nuts to the food processor, along with the dates, orange zest, salt and almond oil. Blend until smooth. You may have to take off the food processor lid and scrape the sides a few times to incorporate all the nuts.

If your butter looks a little crumbly, add more oil, a little at a time, until it comes together. Once the butter begins to reach a smooth consistency, just let the food processor run a wee bit longer, until it’s as smooth as you’d like it.

Ants on a Leaf

Slice your apples and smear  on the butter, or for a more portable way of consumption: fill a sandwich/snack bag with the butter. Cut off the tip of the bag and squeeze the butter onto your apples as you see fit. Sprinkle the dried cranberries and/or chocolate chips so that they stick on the butter.

January 2, 2012

Irish Kidney Soup

Serves 8

Ingredients

• 1 1/2 lbs lamb kidneys;
• 2 onions, coarsely chopped;
• 2 carrots, sliced;
• 1 or 2 tbsp lemon juice;
• 10 whole black peppercorns;
• 2 large sprigs thyme;
• 1 bay leaf;
• 8 cups beef or lamb stock;
• 2 tbsp cooking fat;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Prepare the kidneys by removing any membrane covering them, if present. Cut them in half lengthwise and cut around the fatty white core to remove it. Cut each kidney halves into thick slices.
2. Heat a stockpot over a medium heat, add the cooking fat and cook the onions, stirring occasionally, until they start to soften, about 6 minutes.
3. Add the kidney slices to the hot pot and brown them on each side.
4. Pour in the stock and add the whole peppercorns, thyme sprigs and bay leaf.
5. Bring to a boil, then reduce to a simmer and let simmer, covered, for about 3 hours.
6. Add the carrot slices in the last 45 minutes of cooking.
7. When the soup is ready, discard the thyme sprigs, the bay leaf and use a slotted spoon to remove most of the whole peppercorns.
8. Add 1 or 2 tablespoons lemon juice, to taste, taste for seasoning and enjoy.

 

 

December 26, 2011

Pork Tenderloin with Blueberry Sauce

-Photo courtesy Cassie Howard
-This recipe was inspired from here and can be found on Paleo Plan here.
-Serves 5 or 6 people
-Cook time about 35 minutes
Ingredients
2 lb pork tenderloin
3 tsp. crushed dried rosemary or 3 Tbs fresh rosemary
3/4 tsp. salt
3/4 tsp. black pepper
3/4 Tbsp. coconut oil/lard/tallow
1 medium onion, chopped
2 c. frozen blueberries, thawed
1/3 c. cider vinegar
1 1/2 tsp. raw honey
3/4 tsp. dried thyme
Instructions
Heat oven to 400 degrees F. Rub pork with rosemary and 1/3 tsp each salt and pepper and place in a roasting pan. Roast 25 min. or until internal temp registers 155 degrees.
Heat remaining 3/4 Tbsp. oil in small saucepan over med-high heat. Cook onion 5 min. Add blueberries, vinegar, sweetener, thyme and remaining salt and pepper. Cook 7 min or until thickened. Serve pork with the sauce.

 

December 19, 2011

Portobella Sandos

 

December 5, 2011

Ingredients

• 4 cups watermelon, seeded and cubed
• 2 cups cantaloupe, cubed
• 3 fresh mint leaves (or 1 mint tea bag)
• 1 cup water
• juice of 1 lemon
• paper muffin liners or small paper cups

 

 

 

November 28, 2011

Paleo Sloppy Joes

Ingredients

• 2 Tbs olive or coconut oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 cloves garlic, minced
• 1 lb ground beef
• 1 (15 oz) can tomato sauce
• 1 Tbs chili powder
• 1/2 tsp ground cumin

Instructions

Coconut griddle cakes as buns!
- 1 cup finely ground unsweetened coconut. Easy to make by throwing shredded coconut in a food processor.
- 1 egg

These can be eaten on their own like pancakes but warning: they tend to be a little dry (great with butter and fruit though!). Mix the fine coconut and the egg together in your bowl. This will give you a nice batter. Cook on the stove in a little bit of evoo like pancakes.

November 18, 2011

 

Ingredients

• 4 strips bacon (reserve 1 Tbs bacon grease)
• 1/4 yellow onion, diced
• several leaves of kale, chard or spinach, chopped
• 1 clove garlic, minced
• 4 eggs
• 1 avocado, sliced

 

 

 

November 8, 2011

Almost Oatmeal

Recipe

Serves 2

 

October 31, 2011

Spicy Pumpkin Dip
—————–

 

One process that cooks use to come up with new and exciting ideas is to
take a familiar form and substitute a different set of ingredients. This
dish illustrates that process. What I’m doing here is taking the Middle
Eastern eggplant dip babaganoush as a model, exchanging pumpkin for
eggplant as  the central ingredient, then adding chile peppers and lime to
complement the pumpkin flavor. Makes about 2 pints.

6 cups pumpkin flesh, cleaned, seeded, and cut into 1-inch cubes
2 tablespoons caraway seeds
1/4 cup lime juice (about 2 limes)
6 tablespoons lemon juice (about 1 1/2 lemons)
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1/2 cup chopped fresh parsley
1 tablespoon minced fresh red or green chile pepper of your choice
Salt and freshly cracked black pepper to taste

1. Bring a stockpot of water to a rolling boil, add the pumpkin, and cook
until they are easily pierced by a fork but still offer some resistance, 6
to 8 minutes.

2. Meanwhile, toast the caraway seeds in a small saute pan over medium
heat, watching carefully and shaking frequently to prevent burning, until
they just begin to release a little smoke, 2 to 3 minutes.

3. Drain pumpkin, allow to cool to room temperature, combine with caraway
seeds and remaining ingredients, and puree in a food processor or blender.

October 24, 2011

Cold Shrimp Stuffed Avocados
—————————-

3 large avocados
juice of 1 lemon
1 pound cooked shelled shrimp (reserve 6 whole shrimp), coarsely chopped
1 hot chili pepper, peeled if fresh, seeded, washed and chopped fine
1 hard-cooked egg, chopped
2 dozen pitted green or black olives, chopped
mayonnaise
pepper
3 Tbsp minced fresh coriander leaves or parsley

Cut avocados in half lengthwise, pit, and scoop out the flesh. Put the
flesh into a bowl, then sprinkle the shells with a little lemon juice to
prevent darkening. Mash the avocado flesh with a fork. Add the shrimp, hot
pepper, egg and olives and mix well. Add enough mayonnaise, beginning with
1/3 cup, to bind the ingredients together. Pepper to taste. Stuff the
avocado shells with this mixture. Top each with one of the reserved shrimp
and sprinkle with coriander. 6 servings.October 17, 2011

Paleo Chicken (Non) Parmesano
——————–

Recipe:

4 skinless, boneless, chicken breasts, pounded thin (about 1/4-1/12 inch)

1 C almond meal

1 T Italian seasoning

1 T garlic powder

pinch sea salt

1 tsp. black pepper

2 eggs

2 T olive oil

Sauce:

2 cans diced tomatoes

2 cans tomato paste

12 oz red wine

1/4 C water

1 yellow onion, diced

4 cloves garlic, minced

a generous 2+ T fresh chopped rosemary

1 T Italian seasoning

1/2 tsp. fresh ground black pepper

pinch sea salt

Make the sauce early in the day and let it simmer. As it thickens, add a bit more water if needed. Preheat oven to 350 degrees. Trim and pound chicken breast to desired thickness. Whisk eggs together in a shallow bowl. Combine almond meal, Italian seasoning, pepper and salt in another shallow bowl (mix well). Heat olive oil in a large skillet (you may have to brown the chicken in batches). Dredge chicken in egg and lightly coat with almond meal seasoning. Immediately brown in olive oil. Cook for about 4-5 minutes on each side. Remove to baking dish. Repeat with all chicken pieces. Pour sauce (about a ladle full per chicken piece). Bake, uncovered for 10 minutes. Leftover sauce can be put in a freezer-safe bag for another meal.

October 5, 2011

Frozen Banana Dessert
——————–

 

1 banana
almond, hazelnut or sunflower butter (Walnut Acres)
shredded fresh coconut

Spread nut butter on outside of banana, roll in coconut and freeze.
From: Binnie Betten

September 26, 2011

Seafood Enchilada’s

This is a seafood enchilada recipe that has no tortilla substitute, but the sauce is homemade and out of this world.  You can try this recipe as is or get even more creative and purchase these new coconut wraps recently featured in an issue of Paleo Magazine. You can also make your own coconut tortillas, or just do as we did and smother some seafood, chicken, beef, or whatever other protein source you might enjoy with the homemade sauce and devour!!

Seafood “Enchiladas”

1 medium onion, minced
2 tablespoons coconut oil or grass fed butter or ghee
2 cups tomato puree (make your own using 4 large tomatoes pureed in a food processor)
4 garlic cloves, minced
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1 pound seafood of choice such as wild caught cod, shrimp, or crab (or other protein like shredded chicken or ground beef)
1. Preheat oven to 375.
2. Saute the onions in the coconut oil or butter until limp.
3. Add the tomato puree, garlic, chili powder, cumin, oregano and salt.  Mix well and let simmer for 20 minutes, stirring often.
4. Pour the sauce into a food processor and process until smooth.
5. Cover the bottom of a glass baking dish with the seafood.  Pour the enchilada sauce over the seafood, cover tightly with aluminum foil and back for 10-12 minutes or until the seafood is cooked.
6. Serve with sliced avocados, lime wedges, and cilantro.
*If using the coconut wraps, cook your meat prior to filling the wraps, stuff the wraps, roll, place in a baking dish, cover with the sauce and heat in  the oven for another 10-15 minutes or until warmed through and the sauce is bubbling.
Enjoy!!

September 19, 2011

Sweet Potato and Zucchini Frittata

10 eggs, whisked together

1 small sweet potato, peeled and grated

2 small zucchinis, grated

1/2 red onion, diced

1 garlic clove, minced

8 bacon strips, diced

In a large skillet, (I used a 12″ omelet pan) cook the diced bacon until crispy.  Pour out almost all of the grease, leaving some behind to cook the veggies in.  Add the onion, garlic, and grated sweet potato and cook until the shredded potato is tender.  Add the zucchini and saute for another 3-4 minutes.  Spread the mixture evenly over the bottom of your pan and pour the eggs evenly over the mixture.  Cover and let cook over medium heat for about 4 minutes or until the eggs start to bubble around the edges.  Move the frittata into your oven and under the broiler for another 3-4 minutes or until the frittata is not longer runny on top and the frittata is firm.  Watch carefully while cooking!  Slice like a pizza to serve.  Serves 5.

September 12, 2011

 

PALEO Dark Chocolate Brownies

Ingredients
*16 ounces of walnut butter (take a baking bag of chopped walnuts and blend in food processor)
* 1 egg
* 1 cup agave/ honey- whichever is on hand
* 1/2 cup cocoa
* 1 tablespoon pure vanilla extract
* 1/2 tsp Celtic sea salt
* 1 tsp baking soda
* 2 ounces dark chocolate chopped

Directions
1. Blend butter, vanilla, egg, and agave/ honey
2. Add cocoa, salt, and baking soda
3. Once blended smoothly add dark chocolate
4. Pour into greased baking dish
5. Bake at 325, 30-35 minutes

 

September 7, 2011

Salmon with Garlic & Dill

 

Salmon is one of the healthiest foods you can eat (period)

Ingredients
1-1/2 lb. salmon fillet
1/2 tsp. salt
1/8 tsp. white pepper
4 cloves garlic, minced
1 sprig fresh dill, minced
6 slices lemon
2 green onions, chopped

Instructions

Preheat oven to 450 degrees F. Place salmon fillet on heavy duty foil large enough to wrap around salmon. Sprinkle with salt, pepper, garlic, and minced dill. Top with lemon slices and sprinkle with chopped green onions.

Bring up foil around salmon and pinch edges to seal, leaving room for expansion in the package. Place on baking sheet and roast at 450 degrees F for 20-25 minutes until salmon is opaque and flakes easily when tested with fork.

September 1, 2011

Lemon Chicken Kebabs

——————–
1/4 cup olive oil
2 Tbsp fresh lemon juice
3 garlic cloves, crushed
1/2 tsp. coarsely cracked pepper
1 1/4 pounds skinless, boneless chicken breasts, cut into bite sized pieces

Preheat broiler, or light your grill. Soak wooden skewers in water for 20
minutes to prevent them burning. Meanwhile, in a small bowl, combine oil,
lemon juice, garlic and pepper. Add chicken pieces, and toss to coat.
Marinate 15 minutes. Thread 3 or 4 chicken pieces onto each wooden skewer,
reserve marinade. Grill chicken over hot coals, baste frequently with
marinade and turning, for 12-15 minutes. Or broil, turn frequently, for
about 5 minutes.
From _365 Ways to Cook Chicken_ by Cheryl Sedaker.

 

August 3, 2011

 

Three Easy Ways to Prepare Cauliflower

 

Alway wash your cauliflower before preparation

1) Rice It.

To rice cauliflower, you may put it in a cuisinart (either just cutting up florets and putting them directly in the bowl or by putting on the cheese-grater blade and pushing the florets down the shute); by hand with a knife, cutting very thin pieces, or with a cheese grater.

Suggested rice variations:

• Sauteed with 1/2 tablespoon olive oil (or coconut oil) and a little salt and pepper;
• Pilaf: sautee about 1/4 of a large onion, then add 1 tsp. of cumin.  Add your riced-cauliflower head, and stir occasionally until the cauliflower starts to smell good.  Add 2 tsp pine nuts, and don’t let the pine nuts burn, but try to get the cauliflower to almost brown;
• Fruity Pilaf: add cut up dried frut (apricots or raisins), and a tsp. of cinnamon to the above.

2) Mash It.

Take a head of cauliflower. Wash it. Break off all the little florets, boil it. (You can do this in the microwave or on the stove, but the cauliflower should be soft, since you’ll be mashing it.)  Add 1/2 cup of coconut milk, one tablespoon of coconut oil, and some chopped chives. Garlic if you’re daring.  Blend until it’s nice and creamy.

3) Roast It.

Preheat your oven to 400 degrees farenheit.  Take the cauliflower and cut off some of the stem, but not all, so that the florets are still together. With the head-side down on a cutting board, cut the califlower into 1/4 inch slices.  (It can get messy sometimes with crumbling cauliflower, so beware–just scoop the crumbs into the bowl too.)  Toss the cauliflower slices in a bowl with olive oil and some salt.  Lay the pieces out on a cookie sheet in one layer, and cook for 25 minutes, or until nice and goldeny, turning the pieces once in that time.

 

July 8, 2011

 

June 24, 2011

 

 

June 13, 2011

Quinoa Salad with Red Bell Peppers and Cilantro

From “America’s Test Kitchen’s Healthy Family“

Per 3/4 serving: 200 calories, 6g fat (1 g saturated) 0 mg cholesterol, 30 g carbs, 6 g protein, 3 g fiber, 220 mg sodium.

 

I made this this weekend and it was mighty tasty……..

~Aimee

Ingredients:

• 1 cup quinoa, rinsed and dried on a towel
• 1 1/2 cups water
• Salt and pepper
• 1/2 red bell pepper, stemmed, seeded, and chopped fine
• 1/2 jalapeño chile, stemmed, seeded, and minced (see note below)
• 2 tablespoons minced red onion
• 1 tablespoon minced fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 small garlic clove, minced
• 1/2 teaspoon ground cumin

 

Instructions:

1. Toast the quinoa in a large saucepan over medium heat, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes. Stir in the water and 1/4 teaspoon salt and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the quinoa has absorbed most of the water and is nearly tender, about 12 minutes. Spread the quinoa out over a rimmed baking sheet and set aside until it is tender and cool, about 20 minutes.
2. When the quinoa is cool, transfer it to a large bowl. Stir in the bell pepper, jalapeño, onion, and cilantro. In a separate bowl, whisk the lime juice, oil, mustard, garlic, and cumin together, then pour over the quinoa mixture and toss to coat. Season with salt and pepper to taste and serve.

 

Per 3/4‑Cup Serving: Cal 200; Fat 6g; Sat Fat 1g; Chol 0mg; Carb 30g; Protein 6g; Fiber 3g; Sodium 220mg

NOTE: To make this dish spicier, add the chile seeds. After 12 minutes of cooking, there will still be a little bit of water in the pan, but this will evaporate as the quinoa cools.

To Make Ahead: The quinoa salad can be refrigerated in an airtight container for up to 2 days; season with additional salt, pepper, and lime juice to taste before serving

 

May 30, 2011

Creamy Mushroom Stew

Ingredients 

• 1 lb of mixed mushrooms, chopped with tough portion of stems removed
• ¼ cup of butter or ghee
• 2 onions, chopped;
• 4 cloves garlic, minced;
• Handful of fresh thyme, leaves picked;
• ¼ cup or so of red wine  or fresh beef stock
• ½ cup of heavy cream or full-fat coconut milk;
• 2 green onions, chopped;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Before chopping the mushrooms, rinse them to remove any excess dirt and then pat dry.
2. Heat a large skillet over a medium heat. Add the butter or ghee.
3. Stir-in the onions and garlic. Cook until they begin to brown, about 7 minutes.
4. Add the mushrooms and season to taste with sea salt and freshly ground black pepper. After cooking for a few minutes you will notice that they let off moisture. You want to continue cooking until this moisture evaporates entirely.
5. Add the wine or stock as well as the heavy cream or coconut milk and stir well to ensure that the flavors are dispersed evenly.
6. Once the stew has simmered for a few minutes, add in the thyme leaves, green onions and adjust the salt and pepper seasoning. Allow to sit on a low heat for a few more minutes so that it thickens.

 

May 23, 2011

Slow Cooker Carnitas

Ingredients:

2lbs pork shoulder

1/2 cup freshly squeezed OJ

1/4 cup squeezed lime juice

7 whole garlic cloves

1/2 TBL Kosher salt

1 TBL Cumin

1/2 cup beef broth

salsa, sliced avocado (optional)

Directions:

Use a6 quart slow cooker.  In small bowl, combine salt and cumin.

Rub salt/cumin mixture all over pork.

Place pork into the slow cooker.

Add whole garlic cloves, squeeze on the citrus, and pour the beef broth evenly over the top.

Cover and cook on low for 8-10 hours, or until the pork shred quite easily with a fork.  If the meat is still fully intact after 8 hours, remove it and cut into chunks and return to the slow cooker for an hour or two on high.

Shred fully (if you want to crisp it up before serving, heat up some coconut oil in a skillet and refry!)

 

 

 

 

 

May 10, 2011

Scallope Florentine

An Amazing recipe recommended by JLaw!

Ingredients:

• 12 oz scallops
• 1 TBSP olive oil
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup sun-dried tomatoes, chopped, packed in oil
• 12 oz mushrooms, sliced
• 12 oz. baby spinach, fresh
• 1/2 cup coconut milk
• 1/4 cup white wine
• optional spices (salt, pepper, cayenne pepper, paprika, garlic powder

 

Directions
1. Preheat oven to 375 degrees.
2. In a sauté pan, heat olive oil, and sauté onion until translucent.
3. Add sun-dried tomatoes, mushrooms, and garlic.
4. Add the white wine, cover and cook for about 5 minutes, until mushrooms are soft and tender.
5. Add spinach and cook until wilted.
6. Pour coconut milk over everything and mix well.
7. Pour all ingredients onto a baking dish.
8. Place scallops over top of spinach mixture. Bake for 15 minutes.
*sear the scallops on both sides for about 1-2 minutes just to get a nice crust on them before baking

May 2, 2011

Crockpot Chorizo

 

Ingredients:

• 1-lb pork or beef chorizo
• 8-10 eggs
• 1 – bell pepper
• 1 – onion
• 1 – small tomato
• 2 cloves or  2 tbsp minced garlic
• Cheese, optional
• Salt and pepper to taste

 

Remove the chorizo from the casing and chop into bits.  Chop your bell pepper, onion, tomato and garlic.  Throw all the ingredients into the crockpot.

Beat the eggs in a bowl.  Add salt, pepper or any other spice you may want.  Pour on top of ingredients in crock pot.  If you want to use cheese, add it now.  Mix ingredients together.

Cook on low for 6-8 hours, or warm for 8-10.

Wake up, enjoy the smell of breakfast already made, and serve.  Garnish with avocado.

 

 

April 23, 2011

Stuffed Pepper Skins

Ingredients:

3 bell peppers cut in half

Stuffing:
1lb Hot Italian Sausage
1lb Ground Chuck
1 onion
12 baby tomatoes
1 cup spinach
4 mushrooms
2 eggs
1tsp Basil
1tsp garlic
1 tsp Cheyenne pepper
1 tsp sea salt
1 tsp pepper
1 tsp celery salt
½ tsp Rosemary, sage and thyme
½ tsp dill weed

Directions

Chopped all veggies and add all ingredients together. Lay peppers in pan and fill each half pepper skin with the stuffing.  Bake at 400 degrees for 25-35 minutes until meat cooks through.

 

 

 

 

Berry Smoothie

April 13, 2011

Berry Smoothie

 

Ingredients:

2 cups frozen berries

1/3 cup unsweetened shredded coconut

1 cup almond milk (unsweetened) or coconut milk

1-2 egg whites

 

Put all in blender and blend until smooth, if not smooth enough add some more milk. Pour and enjoy…..mmmm mmmm good!

 

 

April 8, 2011

Paleo Pizza

Preheat oven to 400F.

Crust Ingredients:

(Per person)

1 cup almond flour

1 egg

1 tsp olive oil

1/2 tsp. salt

Add in a couple pinches of any of the following spices: basil, oregano, rosemary

Whisk the egg until light.  Add other ingredients and mix well until the mixture forms a ball. Press it into a pan lined with “parchment” paper (or you’ll be sorry) and bake for 15 minutes or until it starts to brown.

Sauce Ingredients:

1 can tomato paste

1 tomato paste can-full of water

2 tsp. basil

2 tsp. oregano

Optional: cracked red pepper

Mix all ingredients well, take the crust out after it is slightly browned, and smear it with as much sauce as you like. Top with your favorite toppings, place back into the oven for 10 minutes, or until it seems done to your liking. Cheers!

 

April 1, 2011

Guacamole Devils

Guacamole Devils

Ingredients (for 8 devils):

- 4 hard boiled eggs

- 1 avocado

- 2 teaspoons hot sauce (or to taste)

- 1 tsp lemon or lime juice

- salt & pepper to taste

**8 thin slices smoked beef/salmon or whatever you’re hankering for (optional)

Peel and half the eggs and spoon their yolks into a bowl. Mash the yolks with the avocado, hot sauce, lemon juice, salt and pepper to taste. Refill egg whites with the yolk mixture.  Drape smoked beef slices on top (optional), and serve!

 

March 25, 2011

Baked Eggs

Ingredients:

5 ramekins

5 eggs

5 bacon strips

2 tablespoons coconut oil

1 sweet potato, grated

4 green onions, diced

2 cups baby spinach leaves

1/2 teaspoon smoked paprika

Sea salt and black pepper to taste

Preheat your oven to 350.  Start cooking your bacon!  While the bacon is cooking, heat the coconut oil in another pan and add the grated sweet potato. Saute the potato for about 2 minutes.  Add the green onion and cook for another minute or two.  Add the spinach and cook until the spinach is just wilted.  Add the paprika, sea salt and pepper to the vegetables, mix well, and divide the mixture evenly into the bottom of your 5 ramekins.  Carefully crack one egg on top of the veggie mixture into each ramekin.  Place the ramekins on a baking sheet and bake for 15 minutes.  While the eggs are cooking, crumble up your cooked bacon.  After the 15 minutes in the oven, sprinkle each egg evenly with the crumbled bacon and bake for an additional 3-5 minutes or until the eggs whites are set but the egg is still a little bit “jiggly” so that the yolks are not quite cooked all the way through.  Scoop the eggs carefully out of the ramekins and serve in bowls.

 

 

January 17, 2011

PALEO BREAKFAST BARS

 

Ingredients:

1 ¼ cup Blanched Almond Meal
¼ teaspoon Celtic Sea Salt
¼ teaspoon baking soda
¼ cup Grapeseed Oil
¼ cup Agave Nectar
1 teaspoon Vanilla Extract
½ cup Shredded Coconut
½ cup Pumpkin Seeds
½ cup Sunflower Seeds
¼ cup Almond Slivers
¼ cup Raisins

1. In a small bowl, combine almond flour, salt and baking soda
2. In a large bowl, combine grapeseed oil, agave and vanilla
3. Stir dry ingredients into wet
4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
5. Grease an 8×8 baking dish with grapeseed oil
6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
7. Bake at 350° for 20 minutes
8. Serve

Makes 12-16 bars

*Recipe courtesy of www.elanaspantry.com

 

January 10, 2011

Avocado, Bacon and Apple Salad

Ingredients:

• 2 ripe avocados, halved, pitted and peeled
• 2 apples, sliced and cored with skin
• 6-8 strips of bacon, pan or microwave cooked (microwaving bacon with a paper towel underneath and on top of the bacon makes it extra crispy)
• 2 Tbsp lemon juice
• 4 Tbsp Olive Oil
• 1 Tsp Dijon Mustard
• 1 Tbps freshly chopped parsley
• 1/4 c. slivered almonds (toast in pan on medium to pull out the extra flavor)
• Salt and Pepper to taste

Place sliced avocados and apples in a bowl together and set aside. Cook/Microwave bacon and crumble them up to pieces. Set aside.

Place lemon juice, dijon, and olive oil in a bowl and whisk together.

Pour dressing over avocado, apples and bacon. Add parsley and almonds. Salt and pepper to taste.

January 3, 2011

STRACATTO W/ PORCINI MUSHROOMS

Ingredients:

• 1 (5-pound) boneless beef chuck roast
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil, divided
• 2 onions, chopped
• 6 cloves garlic, crushed
• 1 cup red wine, such as cabernet sauvignon or pinot noir
• 1 (15-ounce) can low-sodium beef broth, plus extra, as needed
• 1/2 ounce dried porcini mushrooms
• 1 large sprig fresh rosemary, leaves removed and chopped
• 6 sprigs fresh thyme, leaves removed and chopped

-Preheat the oven to 350 degrees F.

-Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

-Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.

-Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.

-Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

-Cook’s Note: The cooked pan juices and vegetables can also be pureed in a blender.

 

December 27, 2010

COCONUT CURRY POT ROAST

This recipe comes from CrossFitter, Elizabeth Terris’ kitchen. I didn’t even need to read the description to know that I would soon fall in love with this dish- in other words, it had me at Coconut Curry. We all lead busy lives, but this dish takes the stress and time out of cooking. Just plug in your crockpot/slow cooker, toss in the ingredients, come to CFEV to get your WOD on or head to work for a few hours and voila! You come home to a house that smells deeeelicious with thai spices and you get nutritious paleo dinner all at the same time. This dish is lip-smacking delicious- juicy, tender, shred-able beef fit for a feast!

Method:

December 6, 2010

PALEO SPAGHETTI

The sauce presented here is a bolognese sauce that’s hearty and thick. It’s not a runny sauce and is has a lot of meat and vegetables. For this reason, it’s better to use plum tomatoes that are very meaty. If you don’t have your own garden tomatoes, you can go with the Italian canned tomatoes. The San Marzano tomatoes are a controlled kind of tomatoes and true San Marzano tomatoes can only come from San Marzano in Italy and are very meaty and tasty. The price point for these tomatoes is higher, but the resulting sauce will be much better.

The recipe for the sauce is for about 8 servings, just so you can at least have some left overs. I encourage you to do a big batch and to freeze what’s left for a later use. Use about 2 medium to large spaghetti squashes for 4 people.

Ingredients

• 1 Lb ground grass-fed beef. (the fattier the better);
• 2 tbsp butter, lard, tallow or duck fat;
• 1/4 cup chopped bacon;
• 1 large onion, chopped and diced;
• 3 cloves garlic, minced;
• 3 carrots, diced;
• 2 celery sticks, diced;
• 2 tsp dried oregano;
• 2 tbsp tomato paste;
• 1 bay leaf;
• The equivalent of 2 cans whole meaty tomatoes;
• Optional heavy cream (makes the sauce less acidic);
• Optional salt and pepper to taste;
• Fresh parsley for garnishing.

Technique

1. Heat a large dutch oven or pot and add cooking fat. You can use less fat if your ground beef is fatty, but it’s really a question of taste. Cook the ground beef and bacon for about 5 minutes.
2. Remove the meat with a slotted spoon and set aside
3. Use the same dutch oven or pot to cook the other ingredients (carrots, celery, onion, garlic and oregano). Cook the vegetables until soft at medium heat.
4. Add the tomatoes, tomato paste, ground beef, bacon and bay leaf. You can break the tomatoes a bit, but the cooking process will break anyway.
5. Optional: season with salt and pepper. You can also add some chili or hot pepper flakes for more heat.
6. Bring to a boil and then reduce to a simmer for about 45 minutes.
7. In the mean time, heat your oven to 350 F.
8. Cut your spaghetti squashes in half length-wise, remove and discard the seeds
9. Put the halves cut side down on a baking sheet and put in the oven for about 28 to 35 minutes. Check on them at around 25 minutes with a fork. It should easily break in strands to form pastas. Make sure not to overcook them because they will become mushy and won’t make pasta
10. Once your bolognese sauce is cooked, you can add about 1/2 cup to a cup of heavy cream. This will make the sauce less acidic.
11. You can now pour a generous amount of the sauce directly on the squashes halves so that it forms its own bowl or you can break the squashes in strands yourself and serve on a plate with the sauce.
12. As a final touch, when you put the sauce directly on the squash half, you can add some grated pastured and grass-fed cheese on top and broil in the oven for about 5 minutes. This is completely optional and only do this if you consume cheese.
13. Garnish with fresh parsley and enjoy!

RECIPE COURTESY OF PALEODIETLIFESTYLE.COM

November 22, 2010

THAI BEEF SALAD

So now let’s talk about dinner. This dish is by no means original. In fact, very few dishes in the world are. But it’s the way they can be changed to fit the paleo lifestyle that makes them unique. Make a great paleo friendly Thai Beef Salad (que salivation).

What you’ll need:

4 oz of steak per serving (Sirloin works well)
1 bag of salad greens
1 cucumber, scored and chopped
1/2 cup shredded carrot
1 large tomato, seeded and thinly sliced
1 bunch cilantro, stemmed and chopped
1 bunch green onion, chopped
1/2 purple onion, thinly sliced
1/3 cup olive oil
4 garlic cloves, crushed
several limes, juiced
zest of 1 lime
1/3 cup olive oil
1tsp soy sauce (or fish sauce)
sweet chili paste (trader joe’s or supermarket)

What you do:

In the morning, in a big baggie, marinate the steak in the olive oil and 3 crushed garlic cloves. Oh, what the heck, squeeze a lime in there, grate a tsp of lime zest, add a tsp of sweet chili paste and throw it in too. Let it sit in the fridge all day. When you are ready to start dinner, throw the bag of meat in the freezer for about 10 minutes. This firms up the meat and makes it easier to slice really thin. While you are waiting on the meat, slice up your onions, chop the cilantro, slice the tomato. If you have one of those really cool but utterly useless cucumber peely things (to make stripes on the cucumber skin) you can use that. Otherwise just scrape the skin with a fork or just leave it alone and chop the cucumber.

Take the meat out of the freezer and with an extremely sharp knife, slice it very thin. Heat a pan with a little oil and stir-fry the beef. Remove the beef from the heat when cooked and let it cool. Place all salad ingredients and meat in a large bowl.

Mix 1/3 cup olive oil, 1/3 cup lime juice, 1T. soy sauce (or fish sauce), 1 crushed garlic clove and 1tsp sweet chili paste for the dressing. Poor over the salad and toss to coat. If you want more heat you can use some red pepper flakes.

Recipe and text courtesy of http://feedmepaleo.blogspot.com/

 

 

 

November 15th, 2010

PALEO ALMOND & BANANA PANCAKES

2 ripe bananas
1 egg
1 large tbsp Almond Butter
1 tsp Agave Nectar (optional)

Heat and oil pan with Coconut Oil on low heat
Beat/Mash ingredients until smooth
Scoop small portions into pan
Flip once you see bubbles in the pancakes

These take a little longer to cook than regular pancakes. You can also add a handful of blueberries in when mashing ingredients. Enjoy!
Recipe compliments Drew, our Super Trainer!

 

November 8, 2010

ROSEMARY PECAN COOKIES

1 1/4 Cups almond flour
pinch of salt
1/4 teaspoon baking soda
1/4 Cup grapeseed oil
2 Tablespoons agave nectar
1 teaspoon vanilla
1 Tablespoon minced fresh rosemary
1/2 Cup pecans, finely chopped

1. Preheat oven to 350. In a bowl, combine almond flour, salt and baking soda. In another bowl, whisk together oil, agave, and vanilla. Mix wet ingredients into dry. Fold in rosemary and pecans.
2. Line a baking sheet with a nonstick sheet or parchment paper. Form dough into 1/2-1 inch balls with hands and press onto baking sheet. (If batter gets sticky, wet hands before forming cookies.) Bake for 6-8 minutes or until golden. Cool on baking sheet.

Serving=2

149 Calories
14 g fat (3g mono, 4g poly, 1g sat)
0 mg cholesterol
3 g protein
6 g carb
2 g fiber
54 mg sodium

* THESE COOKIES ARE A GREAT PALEO VERSION OF A TRADITIONAL HOLIDAY COOKIE*

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